Servings: 47 Portions
Equipment
- Baking Pan
- Parchment Paper
- Stovetop
- Heat-Proof Bowl
- Cutting Knife
- Saucepan
- Rubber Spatula
Ingredients
- 45 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 50 g Light Brown Sugar
- 50 g Allez Belgian Glucose Syrup
- 100 ml Almond Milk
- 30 g Allez Cocoa Butter Mini Discs
- 100 g Chopped Dried Fruit (Apricots, Raisins, Cranberries, Cherries)
- 100 g Chopped Nuts (Almonds, Hazelnuts, Macadamia)
Instructions
- Prepare a deep baking pan with parchment paper.
- Chop toasted nuts and dried fruit and set aside in a bowl.
- In a heat-proof bowl add the 30 g Allez Cocoa Butter Mini Discs, allowing it to melt gently (do not allow to surpass 115℉/45℃). Once melted, add 45 g deZaan Holland True Gold 20/22% Natural Cocoa Powder and blend thoroughly making sure there are no lumps.
- In a saucepan, add the sugar, 50 g Allez Belgian Glucose Syrup, and almond milk. Bring to a rolling boil.
- Take off the heat and add the cocoa butter and powder mixture, stirring to fully incorporate ingredients.
- Pour over the nuts and dried fruit mixture. Mix thoroughly so all dry ingredients are entirely coated in the chocolate mixture.
- Press the mixture into the prepared pan and let set.
- When firm to touch cut into desired portions.
- Store in an air-tight container.Enjoy!